-
1
Preheat the oven to 400 and position racks in the upper and lower thirds.
-
2
Line 2 baking sheets with parchment paper.
-
3
In a large, wide bowl, using a large rubber spatula or a handheld electric mixer, mix the confectioners' sugar with the almond flour and cocoa powder.
-
4
Add 2 of the egg whites and mix until evenly moistened.
-
5
In a small saucepan, combine the granulated sugar with the water and bring to a boil; using a moistened pastry brush, wash down any crystals from the side of the pan.
-
6
Boil over high heat until the syrup reaches 240 on a candy thermometer.
-
7
In another large bowl, using clean beaters, beat the remaining 3 egg whites until soft peaks form.
-
8
With the mixer at high speed, carefully drizzle the hot sugar syrup over the egg whites and beat until the meringue is firm and glossy.
-
9
Stir one-fourth of the meringue into the almond-cocoa mixture.
-
10
Using a rubber spatula, fold in the remaining meringue.
-
11
Transfer the meringue to a pastry bag fitted with a plain 1/2-inch tip; pipe onto the prepared baking sheets in 1 1/2-inch mounds, spacing them about 1 inch apart.
-
12
Tap the sheets and let dry at room temperature for 15 minutes.
-
13
Transfer the meringues to the oven and immediately turn off the heat.
-
14
Bake the meringues for 5 minutes.
-
15
Turn the oven on to 400 again and bake the meringues for 8 minutes, until the meringues are puffed and the tops are firm and glossy.
-
16
Transfer the baking sheets to racks and let the meringues cool completely.
-
17
Meanwhile, in a small saucepan, combine the cream with the corn syrup and bring to a boil.
-
18
Remove from the heat.
-
19
Add the chocolate and let stand until melted, about 5 minutes.
-
20
Whisk until smooth.
-
21
Transfer the ganache to a bowl and let cool to room temperature, whisking occasionally; it will become very thick.
-
22
Carefully peel the meringues off of the parchment paper.
-
23
Spoon the ganache into a small pastry bag fitted with a 1/4-inch tip.
-
24
Alternatively, use a resealable sturdy plastic bag and snip off a corner.
-
25
Pipe the ganache onto the flat sides of half of the meringues.
-
26
Top with the remaining meringues and serve.
